Our chocolate manufacturing process from bean to bar

1/ We select the best cocoa beans from around the world which we process in Montreal.

2/ roasting

The beans are roasted to eliminate bacteria and bring out the cocoa flavors

3/ Winnowing

Roasted and cooled cocoa beans are cracked and the thin outer layer is blown away, only the core will be used further in the process.

4/ Grinding

The heavier remains are called cocoa nibs and will be ground until they become a paste (called cocoa mass or liquor)

5/ Conching

Now comes the conching which is a very long process: it involves raising and lowering the temperature of the chocolate several times while “stirring” it. This is another very important step to ensure that the texture final.

6/ Tempering and Molding

The chocolate is now poured into a mold and cooled, we finally have our bar ready to enjoy!

7/ The Tablet

Language

Currency

Contact

Our chocolate manufacturing process from bean to bar

Language

Currency

Age verification

Search

Main Menu

Shopping Cart

Your cart is currently empty.

Language

Currency

Contact

Our chocolate manufacturing process from bean to bar

Newsletter

PSSST.....SUBSCRIBE TO OUR NEWSLETTER AND GET: 10% DISCOUNT

Age verification

Search

Main Menu

Shopping Cart

Your cart is currently empty.